A Dictionary of Middle-English Cooking Terms

Fifteenth century instructions for poaching eggs advise to boyle. the water. Other common instructions for cooking in water that can be found in old recipes are to seethe and to sod.

Abaten - diminish.
Abeon - be.
A-boue - on top.
A-bought - about.
Aboutze - about; in some recipes it means "all around the edge," where the lid meets the pot.
A-bouwe - on top.
Abouwyn - on top.
Abouyn - on top.
Abowe - on top.
Abrode - broadly, i.e. flat.
A-brode - abroad; "Al a-brode" means "all over the surface."
abyndoun : Probably a transcription error for "amidon". Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.
Acorde - blend.
Ad faciendum - to make.
Adoun - down (off the fire).
A-doun - down (off the fire).
A-downe - down (off the fire).
Adres - arrange for serving.
Adresse(d) - arrange for serving.
A-force, aforce- reinforce, strengthen. It is the same word as "farce," meaning to stuff (from French), and somehow the word came to also mean the adding of additional bulk to a recipe.
A-forsyd - reinforced; padded out.
Aftere - after.
Aftere þat - in proportion to what.
Aftermelk - milk made with ground nuts which have been strained from a "first milk."
Aeyn - again.
Aein - in.
Ah - but.
Al - all.
Al þat - until.
alay (also: aly, alye, alyth) : To mix with. Similar to temper.
Alay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
A-lay - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
A-ly - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
A-lye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
Alegur (also: alegar) - malt vinegar.
Alepeurre - oil pepper.
Aley - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.
Alich - alike.
alisaunder (also: alysaundre) : Black Loveage (Smyrnium olusatrum).
Alkenade - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
Alkenet (also: alkanet, bugloss) - red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family. Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.
Alkyn - all kinds, various.
Allemaundys - almonds.
allowe : A meat roll, usually veal. Possibly from the French word for "dove", which such rolls may be meant to resemble.
Almandys - almonds.
Almaun - almond.
Almaund mylke - ground almonds mixed with broth, water, or other liquid.
Almaunde(s) - almond(s).
Almaundis - almonds.
Almaundys - almonds.
Almayne, Almaynne- Germany, In the German style; often gets confused with "almonds."
almayne : German.
Almondes - almonds.
Almoundis- almonds.
Aloes - stuffed meat rolls, resembling "veal birds."
Aloh - although.
Alows - corruption of French aloyaux, which were short ribs.
Als - as.
Alye - allay; mix; weaken; dilute; sometimes means to "stretch" (increase quantity) as in the watering of soup or padding out of meatballs with bread crumbs; also means to season.

Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French _allayer_. alay, Randle Holme interprets lyth or lything by thickening. hence lyour. a mixture.. alith_ for alyed.

Amidon (also: amnidoun, amydoun) - wheat starch, or occasionally rye starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose. Corn starch can be used as a modern substitute.
Amodyn(e) - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
Amole - apple.
Amydon - wheat starch, used to thicken sauces. Gerard reports that a type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was grown for just this purpose.
An - almost always means "and."
And - sometimes can mean "if."
Aneys; Anys; Anyse - anise; aniseed.
Angeylles; angoyles - eels.
Anneys- anise; aniseed.
Anoon - at once, in due course.
Anys - anise; aniseed.
Anys in comfyte or confite - anise preserved in sugar.
Anyse - anise; aniseed.
Aplyn - apples.
Appeltre - apple tree.
Appleen - apples.
applemus (also: appulmos, appulmoy, apulmos) : A sweet sort of apple pudding, usually containing almond milk.
Applys - apples.
Appyl - apple.
Aqua ardaunt - spirits, brandy, or aqua vite; distilled spirits.
Aqua ardente - spirits, brandy, or aqua vite; distilled spirits.
Aquapatys - garlic boiled in water and oil.
Aray - dress, cook.
arbolettys : A baked dish of herbs with eggs
Archayne - alkanet; red dye made from the root of a plant so named (or "orcanet"); a member of the bugloss family.
ardaunt (also: ew ardaunt) : Distilled spirits, such as brandy.
Armed - lard, larded.
Arn - be.
A-ryse - rise, raise (as bread).
A-rysith - rises.
Asay - test.
Askes - ashes.
Assone - as soon.
Aster - Easter.
Atte - at, at the.
Atyre - dress, prepare.
Auance - avens, an herb.
Auter - other.
Autre - other.
avens (also: auance, herb bennet) : Avens (Geum urbanum). A member of the rose family common to England and much of Europe. Has medicinal as well as culinary uses.
Axit - requires.
Ayen - again.
Aymers - embers.
ayren (also: ayrenn) : Eggs. (from German)
Aysell - vinegar, usually apple cider vinegar.
A-zen - again.
Azenward - once more.

Bake comes from OE bacan originally meant to cook something by dry heat, “primarily used of preparing bread, then of potatoes, apples, the flesh of animals” (OED, cf. BAKE, v.). Roast entered English later on as a loanword from the Old French rostir. It was originally semantically the same asbake, but they diverged with the prestigious French word applied generally to meat, while bake is now more often used for non-meat items, such as breads, cakes, or maybe potatoes. Perhaps this is why we now eat roast beef and not bake beef.
Bake flour - flour processed to dissolve easily.
Bakinde - baking; this probably means a batter of egg yolk and flour is used to "gild" roasting meat while it bakes.
Bakyn - baked; baking.
balloc broth (also: balourgly) : A fish stew. May be a transcription or copying error for "ballow".
barbel : A carp-like freshwater fish (genus Barbus).
Bastard - a sweet wine of the time.
Bataillyng (also: bataiwyng) - furnished with battlements. Crenellations. Having battlements.
Bater; Batur; Bature - batter.
baude (also: bawde) : To cut in thin slices.
Be - by.
Beforne - beforehand.
Ben - is, are, be.
Bene koddys - bean pods.
Benes - beans.
Benyme - detract.
Beofe - beef.
Beor - bear.
Beon - be.
Beoþ - be.
Bere - bear.
Berm; berme - yeast as contained in the froth of fermenting malt liquor, used for leavening.
Berst; bersten - burst.
Beste - (noun) animal, beast; (adjective) best.
Bet - beat.
betany (also: betayn) : Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.
Bete (also: betus) - beet, i.e. beet greens: the root was not yet in common use as late as Gerard's time.
Bitore; Bitour (also: betor, betore) - bittern (Botaurus stellaris). A large wading bird of the heron family.
Bladys - leaves.
Blake - black.
Blake sugre - black sugar (Spanich licorice juice).
blanc (also: blanche, blaunche, blank, blanke) : White. (from French)
blanc manger (also: blamang, blomanger) : A dish usually made of rice and minced chicken.
Blanche pouder; Blank powder; Blawnche pouder - a mixture of powdered cinnamon, ginger, and nutmeg, with variations.
Blaunched - blanched; for almonds, this means removing the skin.
Blausedes - blossoms.
Bliue - quickly.
Blod - blood; bleed.
Blode - (noun) blood; (verb) bleed.
Blomes - blossoms.
Boillam - boil.
Bokenade - potage or stew.
Bolas (also: bullace) - bullace plums.
Boll; Bolle - bowl.
Bolt - emerge.
bonte : A linen sieve.
Boor - boar.
Borage (also: burage) - Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue. European herb, formally much in use as a potherb. The blue flowers are probably what is called for in salad recipes.
Bord - table.
Borde - board; sometimes a cutting board.
Bosewes - a type of tart.
Boter(e) - butter.
Bothum - bottom.
Bothyn - bottom.
Botmon - bottom.
Botores - bittern, a marsh-fowl related to the heron.
Bottes; Buttes - butts (buttocks).
bourreys (also: bowres) : A dish made in the form of little, filled pastry pouches. (from French bourse)
Bowes - boughs.
Bouwes - bows.
Boyste - box.
Braan - bran.
bragot – ale made with honey and spices
brasele : Braise.
brasey : Braised.
Brasyll - brazil wood, an East Indian tree used for colouring.
Brauens - brains.
Braun - flesh meat; see Brawn, below.
Brawn (also: braan, brann, branne) - flesh; originally just the lean, dark muscle meat, but in Medieval recipes the word is not always used in this specific sense. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).
Bray (also: brey) - pound; rub; grind; pound in a mortar.
Bre - broth.
Bred(e) - bread; sometimes means "breadth" (thickness).
Brem - bream, a fish.
breme : A general term for a number of species of freshwater and saltwater fish.
Bren - burn.
Brende - burned, burnt.
Brennyd - burnt.
Brennyng - burning.
Breste - burst.
Breth - broth.
Breþ - air or steam
Brewet - (also: bruet) : A soup or stew, usually containing meat. (probably from French). broth, or meat or other food cooked in broth.
Brewis - bread soaked in roast drippings, broth, gravy, etc. According to Constance Hieatt in Pleyn Delit, 'Brewis' means toast used as a sop.
Brey - pound; rub; grind; pound in a mortar.
Briddes - birds.
Brineus - blackberries.
Bringen - in.
Brinkes - edges.
Brocche; Broche - broach; a roasting spit, or if small, a skewer. A stick or skewer (branch).
Bronde - brand, burning firewood.
Broyde - braid, weave.
Broyden - past tense of Broyde.
Broyt - broth.
Bruet - broth, or meat or other food cooked in broth.
Bruette - a sauce or stew; see Bruet, above.
Bruse - grind, crush.
Bryddys - birds.
brymeus : Unknown, but may be a misspelling, transcription or copying error of a word meaning "blackberries".
Brymlent - a type of tart.
Bryth - bright.
Buf(f) - beef.
bukkenade (also: buknade) : A meat stew (most often veal), usually including egg yolks.
Bultyng cloþ - a cloth used for sieving.
Burage - borage.
Buth - be.
Buttys - butts (buttocks).
Byn - is, or are.
By-neþe - beneath.
Bytour - bittern, a marsh-fowl related to the heron.

caboches : Cabbage.
Caboges - cabbages.
Cacche - catch, as to stick to the bottom of the pan.
Calues; Caluys; Calvis - calves; calves
calwar : A type or grade of salmon. May be related to "calver" salmon which is freshly caught and cleaned, or "salar" salmon which is young.
cameline (also: camelyne) : A very common sauce containing cinnamon. May have originally been "canneline".
Canel; Canell; Canelle - cinnamon. Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
canett : Misspelling or transcription error for "canell"
carnel : Transcription error for "caruel" - brains.
carnoun : Transcription error for "carvoun" (carved).
Caste - add.
Caudel; Cawdelle (also: cawdel) - caudle. A smooth, thick soup or beverage, usually made with eggs.
Ceson - season.
Chaffre; Chaffer - chauffer, a vat or pot for French-frying.
char (also: chare, chard) : Flesh. May refer to either the flesh of an animal or the flesh of a fruit.
Charde quynce - quince "meat."
Chare - flesh; meat (of fruits, nuts, etc.). From French chair.
chargeant (also: charchant, charchaunt, charchaut, chargeaunt, charghaunt, chariaud, chariaunt) : Very thick. Chargeant seems to be somewhere between "thick" and "stonding" in consistency.
Chargere; Chargeour - charger; large dish.
charlet : A dish made of minced meat boiled in milk.
chastletes : Filled paistry castles.
Chaudon; Chawdewyn; Chawd-wyne - chawdron, derived from the same word as "chowder": chaudière, a kettle, pot, caldron; it refers to dishes composed of or built around the viscera of fowl or animals.
chawdon (also: chawdoun) : A dish made of organ meats.
cheat – a wholewheat bread with the bran removed
Chek - chicken.
Chepis - sheep's.
chescun : Each one. (from French)
Chewette - chewet, a kind of pie, originally made with chopped meat or fish., Small baked or fried pies.
chibolles (also: chyballes) : Scallions or spring onions.
chiches (also: chyches) : Chick peas.
Chyrioun; Chryis; Chyryoun - cherries.
Cipris - Cypris; sugar of Cypris.
civet – a piquant medieval stew
civey (also: cyee, cynee, cyney) : Gravy made with onions.
clapbread – a barley bread
Clarefied - clarified.
clary (also: clarry, clarey) : Clary Sage (Salvia sclarea).
clees : Claws.
Clen; Clene - clean; also means very or quite.
Cleue - cleave, adhere.
Cleuyng - sticking, cleaving.
Cloue - cloves.
Clouen - cloven.
Clouys; Clowes; Clowys - cloves.
clowte : Cloth.
Clowtys - clotted.
cocket – white bread (cheaper than pandemain)
cod (also: code, codlyng) : Cod (Gadus morhua).
Codlynd; Codlyng - hake (fish).
Coffyn; Cofyn; Cofyne; Cofynne - bottom crust of a pie or tart; pasty mould. A pastry crust, often freestanding and rectangular. A pastry crust, often freestanding and rectangular.
cole (also: cool, kale) : Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).
Coleys - French coulis, a strained soup.
coliaundre (also: colyandre) : Coriander seed (Coriandrum sativum).
Colous; Colys - coals.
colys : A broth with finely ground meat.
Comade; Commade - mixture. Pastry filling.
comfery : Comfrey (Symphytum officinale).
Comfyte (also: confit, confyt) - preserved in sugar. Sugar coated seeds (e.g. anise in confit), or fruit in syrup (e.g. pears in confit).
Commelyche - comely, seemly.
compost : A dish of pickled fruits and vegetables.
Composte - compote.
Comyn - cumin seed. Cumin (Cuminum cyminum).
coneys (also: connynges, conynges, conynggis, conynggys) : Rabbits.
conger (also: congur) : A type of marine eel.
Congere - congeree, a conger eel.
connes (also: coynes) : Quince. (from French)
Connynges; Conygys - conings, coneys (rabbits).
Cora(u)nce; Corauns (also: coraunce, corauns, coraunte, coronse) - currants. Raisins made from corinth grapes (a.k.a currants).
cormarye : Pork marinated in spiced wine and roasted.
Corys - cores.
Costardys - costards, an English variety of apple.
Costmary - an herb; alecost is another name for it. Costmary (Tanacetum balsamita), also called alecost. A more aromatic relative of Tansy.
cotagres : A roast dish made by sewing the top of a chicken to the back of a pig to look like a mytical animal (cockatrice).
Couche; Cowche - lay.
countoer : A top crust.
Courance - currants.
craytoun : A dish with a sauce made with milk.
Creme - a syrupy confection.
Crodde; Crudde - (verb) curdle; (noun) curd.
Croddis; Croddys - curds.
Cromes; Crome; Cromys - crumbs.
Cromyd - crumbled.
cruddes : Curds or new cheese.
Cruddis; Cruddys - curds.
Crustades - pie. A savory tart of eggs and meat, similar to quiche.
cryppys (also: cryspes) : Funnel cake.
cryspels : Thin fried crackers.
cubebs : (Piper cubeba). A type of pepper with a citrus-like scent. Also called Tailed Pepper.
culdore : Colander.
Culpe - cut in thick slices.
curlew (also: curlewe) : A large wading bird (Numenius arquata), about 20 inches (50 cm) in length.
Curnylles - kernels; nutmeats.
Custard - crustade.
cypress (also: cipris, cypre) : Much of the sugar was imported from Cypress, leading highly sweetened dishes to be labeled as such (e.g. "vyaunde cypre").
cyve - chives

dace : A freshwater fish of the carp family (Leuciscus leuciscus).
dais – a raised platform on which the high table stood at a banquet
damysyns (also: damsons) : Plums.
Daryoles - darioles, which were meat tarts. Sweet custard tarts.
Dedyst - did.
Defaut; Defaute; Defawte - default.
Departe - serve in conjunction with.
Departyd - to be served in conjunction with.
desire (also: blanc desire, dessorre, desne) : A thick soup made with poultry, rice, and milk.
Dewte on þe eggys - moiston the edges, to moiston and press edges together to seal them.
Deye - die.
Dight (also: diting) - dress, prepare. To carve. The term is used exclusively for game birds
ditany (also: ditayn) : Dittany (Origanum dictamnus). Not to be confused with Cunila origanoides, which is a new-world plant.
Diteyne - dittany.
Diuerse - divers; various.
Do - add ("do ther-to"); place, put, set ("do it on a potte," etc.).
dokkes : Dough. A transcription error for "dowes".
Don - do.
Dore - glaze.
Dore hem sum - glaze some of them.
Dorre; Dorroy; Dorry - corruption of French du roi: the king's.
dorry (also: dorryes, dorryle) : Endored. Made golden. (from French)
douce (also: douse, dowce) : Sweet. (from French)
Doucet; Dowcet - sweetish.
Doucettes - little sweets.
Douste - dust.
Dow - dough.
Dowcettys - little sweets.
down-hearth – stone on which a fire was built, usually in the centre of a peasant’s hut
Draf - lees; dregs.
Draw - to temper, blend, etc.
Drawe - menas to both eviscerate and to "draw" through a strainer.
Dregge - dredge.
Dresse - to take to the table.
Dressoure - serving.
Dressyste - serve; "whan þou dressyste" means "when you serve it."
Droppings - drippings.
Dubbatte - corruption of the French jus batarde, juice flavored with bastard, a sweet Spanish wine.

Easly - easily, gently.
Eche a coffyn - each coffin, each pie shell.
Eerys - ears.
Eft; Efte - after.
egarduse (also: egurdouce) : A sweet and sour dish. (from French)
Egge - edge.
Egges - eggs.
Eggys - edges.
Egredouncye - sour-sweet; corruption of French aigredoux.
Egrete - egret, a kind of heron.
Eir - air; however, it can also mean ear.
Eier - air.
Eiren - (also: eron, eyren, eyrenn, eyrin, eyryn, eyrynn) : Eggs. (from German)
Eisel - see Eysel. (also: eysel) : Wine vinegar. (from French)
Elena Campana - the herb Elecampane (Inula helenium), also known as Horse-heal. The root was used for medicinal purposes and in Gerard's time was candied. Dishes made with Elecampane are apparently similar to those made with the herb Tansy.
Enula Campana - the herb Elecampane. See definition above.
Ele; Eles; Elys - eel, eels.
Elle; Elles; Els; Ellys - else.
Elren - the Elder Tree (Sambucus nigra).
Enabbe - have not, has not. This is the negative form of the word habben.
Enarme - lard.
Enarmed; Enarmyd - larded.
Enche - inch.
Endelonge; Enlonge - along.
Endelonge þe spete - along the spit.
Endore; Endorre - gild, glaze. To apply a finish of tinted gold or other color. Make golden. (from French)
Endored; Endort - past tense of Endore; see definition above.
enforse (also: enforce) : Stuff. (from French)
Entrayle - entrail.
eowtes : Chopped herbs in broth. Most likely a transcription error for "iowtes".
erbeblade (also: erbolates) : A baked dish of herbs with eggs.
Erbes; Erbis; Erbys - herbs.
Eren - iron; however, like eir it can also mean ear.
Erne - run. Same as the word renne.
Eron - eggs.
Erþen; Erþyn; Erthen - earthenware.
Ert - hart, deer.
Erthe - earth or earthenware.
Ery; Erys - ear, ears.
Eselich; Esely - gently.
Esy - easy.
Esy fyre - slow fire, low heat.
Ete - eat.
etemele : Oatmeal.
Eten; Etyn - eaten.
euarund : Garnished. May be a transcription error for "armed".
Eue - eve; "ouer eue" is overnight.
Euelong - oblong.
Euene; Euyne - even, evenly.
Euer - ever.
Euery - every, each.
Euerych - each one.
Eurose - rosewater.
Euyne - evenly; in some cases, fully or done.
Ew Ardaunt - spirits, alcohol.
Ey - egg.
Eyeron; Eyren; Eyron; Eyroun - eggs.
Eysel - eisel, wine vinegar, verjuice, or vinegar (usually cider vinegar).

Faire - see Fayre.
Farce - stuff.
Farced; Farcyd; Farsed - stuffed.
farse (also: fars, force, fors) : To stuff. (from French)
Farsure (also: forsy) - forcemeat; meat chopped fine and highly seasoned and used as stuffing, or served alone; it also means "mixture". "Make þin farsure" (make thy mixture) means to put the ingredients together. Stuffing. (from French)
Farsyng - stuffing; sauce.
Fayre - clean; nice; fairly good; fairly large; moderate-sized; pretty; fresh; etc.
Feel - veal.
feneboiles : Boiled beans. Most likely a transcription or copy error for "feve boiles".
fenkel : Fennel.
Fere - "in fere" means "y-fere:" together.
Fethur; Feþer - feather, often used as a glazing brush; the quill-end was also used as a cutting device.
Ffarced - stuffed.
firmanty (also: furmente, furmenty) : Frumenty, a kind of porridge made from wheat.
Flatte - flat.
flaumpens (also: flaumpeyns) : Pork pies.
flaunne (also: flownys) : Baste. Most likely a transcription error for "flamme".
Fle - flay, take the skin off.
Floryssche - garnish.
Flos campy flour - floscampy is a small red wildflower.
flour it ; Flourish it, as in "flour it with aneys confyt whyte"
Floures of ye rede vyne - flower of wine is a scum of yeast fungi that forms on top of wine during fermantation and which is very rich in food values.
Foil - leaf.
foile (also: foyle) : A thin sheet or leaf. (from French)
fondew (also: founde) : Melted. (from French)
For - for fear of.
Forced; Forcyd - reinforced, other things added. Stuffed. (from French)
Forde faute of - for defaute of; lacking.
Forlonge - furlong; the length of time it takes to go a furlong.
formenty (also: formete) : Frumenty, a kind of porridge made from wheat.
Fort - strong(ly), tight(ly). Strong. (from French)
Forther; Forthyr - forward; the front half.
For þe schullys - on account of the pieces of the shell.
found (also: funde) : Melt. (from French)
Foyle - foil (leaf).
Fraied - fried; rendered.
frutours (also: frytour, frytours) : Fritter. A fried cake.
Fullyche - fully.
funges : Mushrooms.
Fuyre - fire.
Fygeye, fygey- a figgy confection. A pudding of figs and raisins.
Fyngerys - fingers; sometimes a form of measurement.
Fysdaye; Fyssday; Fysshday - fish day.

Gadur - gather.
Galentyne; Galyntyne (also: galyntyn, galyntyne, galytyne) - galantine, a dish of cold boiled- boned meat. Sauce Galentyne would be served with it. A sauce for meats, usually made with the juice of the meat thickened with bread crumbs.
Galyngale - galangal, or galingale, or garyngale, a seasoning made from Cypress root. Lesser Galingale (Alpinia officinarum), a member of the ginger family.
Garbage; Garbagys - giblets; viscera.
Gedyr - gather.
gelofre (also: gelosre, gilofr, gilofre, gylofre) : Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.
gelye : Jelly
Gentyle - noble.
gleyres of ayrenn : Egg whites.
Gobet - (noun) piece; (verb) cut into pieces.
Gobettis; Gobettys - pieces.
Gobouns - gobbets, pieces, lumps.
Goce; Gos - goose.
Golet(t) - gullet.
Gornard - gurnard, a fish.
Grauey; Graueye; grauy - gravy.
Graynys of parise or perys - grains of paradise; however, some scholars say this is actually plain pear seeds, or ground-up dried pears.
Graynys of pome-garnad - pomegranate seeds, or sometimes ground-up dried whole pomegranates.
Gredyl - griddle.
greke wyne : A sweet wine imported from Italy.
Grete reysouns - great raisins, i.e. grape raisins, not currants.
grewel : A porridge of oatmeal or barley, usually cooked in broth.
greynes de parys : Grains of Paradise (Aframomum melegueta), also known as Guinea pepper or Melegueta pepper. A small, hard seed with a flavor between ginger and pepper.
Grwel; Grwele - gruel.
gurnard (also: gurnarde, gornard) : Gurnard. Any of a number of species of fish that crawl over the ocean floor using highly developed pectoral fins.
Gutte - gut; pouch.
Guttys - intestines.
gydre - with "to," to gydre - together
Gysers; Gysowrys - gizzards.

Middle English letter egh (called "egh" and pronounced as "y," "gh," "g," or "s") Note that in the medieval recipes, the Middle English letter egh (called "egh") is often replaced by either "y" or "z."

ȝere - year.
ȝet - it all.
ȝif - if; give.
ȝolkys - yolks.

Habben - have.
haddoke : Haddock (Melanogrammus aeglefinus). A member of the cod family.
Hagas - haggis.
Hak(ke) - chop.
hake : A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.
Halvyndele - "þe halvyndele" means "half of it."
Ham - them.
Harde - (verb) harden; (adjective) hard.
Hardyd - hardened.
Haf - lift (heave).
hebolace : A stew of onion and herbs, possibly thickened with egg yolkes. May be a transcription or copying error for "chebolace".
Heile - cover.
Helyd - covered.
Hem - it; them.
heppes : Rose hips.
herbelade : A pie filled with meat, herbs, and eggs.
Herþe - earth or earthenware.
Hery of bonys - hairy with bones.
Hete - heat; heat it up.
Heued(e); Hued(e) - head.
Hew; Hewe - chop.
heyryn : Eggs. (from German)
hilde (also: hylde) : To skin or flay.
Him - his.
His - is.
Hogepotte - hoggepot, hodgepodge; hotchpot, a stew of various ingredients. A stew made with pieces of meat (usually goose), onions, and herbs.
Hol(e); Hoole - whole.
holke : To hollow out.
Holys - hulls.
Hool - hole.
horse bread -a type of bread made with beans, peas and other general grain
Howhys - hoofs.
Hure - her.
Hwyte - white.
hyssop : A member of the mint family (Hyssopus officinalis).

Ibeten - beat, beaten.
iblaunched : Blanched.
iboiled : Boiled.
icorne : Cored. Most likely a transcription or copying error for "icorue".
icorue : Cored.
ifonded : Melted. (from French)
igrated : Grated.
ihewe : Hewn, Chopped.
ihewed : Hewn, Chopped.
Indorretes - Same as Endore or Endored.
ioiss : Juice.
Ioissh - juice.
iquarterid : Quartered.
isode : Boiled.
isop : Hyssop (Hyssopus officinalis). A member of the mint family.
Isoppe - hyssop.
iuce : Juice.
Iunte - joint.
Ius - juice.
iuschelle (also: jussel) : Soup. (from Latin)

jelly-bag – muslin bag used for straining jelly
jowtes : Herbs cooked in broth or almond milk.
jussel (also: jusshell) : A soup of eggs and broth.

Kake - cake.
Kanel - cinnamon, probably Cassia Bark. See: Canel; Canell; Canelle. Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
Kaste - cast, throw.
Kechen - kitchen.
Kede - kid.
Keeling - cod, codling.
Kele - cool. Same as the word cole.
Kelid - cooled.
Kelyng - cod, codling.
Kendlich - properly, by nature.
Keneschype - sharpness.
Kepe - keep. "Lat a man euermore kepe it" means "have someone watch it constantly."
Kerf; Kerue - cut; carve.
Kernelis - kernels, seeds.
Kerve - in a morter, to bray.
Ket - cut.
Keuere; Keure; Kouere; Kyuer; Kyuere - cover. In the case of a pie, it means to put on the top crust. Same as the word ceuere.
Keyntlich - carefully. Same as the word queyntliche.
Kne; Knese; Kneys - Knee.
Knede - knead.
Knyf; Knyff - knife.
Knytte - tie.
Koddys - pods.
Komyth - cometh.
Koruen - carved, cut.
Kouere hit forth, thou wil it note - take care to cover it right.
Kowe Mylke - cow milk.
Krase - break.
Kreme - cream.
Kreme; Kryme - crumble.
Kutte - cut.
Kychoun - kitchen.
Kyde - kid. See: Kede.
Kyn(e) - cows.
Kyrneleys; Kyrnellys; Kyrnels - kernels, seeds.
Kyt; Kytte; Kyttest - cut.
Kyttyng - cutting.

lamprouns (also: laumprey, laumpreys, laumprouns, lomprey) : Lampreys.
langdebef (also: longebeff) : Lang de Boeuf or Ox-tongue (Picris echiodes). May also have been bugloss or a type of borage.
lardons : Matchstick-shaped slivers of fat.
Lat; Late; Lete - let.
laue (also: lave) : Wash. (from French)
Laumbere - amber.
Leche (also: lesh, leshe) - (noun & verb); Slice. Plural of noun: leches, lechys. In recipe titles, "leche" means "for slicing," "to be served in slices."
leches (also: lesshes) : Slices.
Lechyd - sliced.
Led(e) - lid; top crust of pie or tart. Plural: ledys.
Lemys - limbs.
Lenge - ling (fish).
Lenton; Lentyn - Lent.
Lenyn - linin.
Lere - empty.
Lese - pick.
Lessh - slice.
Let; Lethe - corruption of French lait: milk.
lete : Milk. (from French)
letelorye (also: letlardys) : A milk custard with added fat. (from French)
Leuys; Levis - leaves.
lewe (also: lews) : Lukewarm.
Ley(e) - lees of wine.
Lyt - light, small.
Licour(e) - liquor, in this case the liquid resulting from boiling something.
Lippe - lip; lower half of the beak.
Lire - sauce.
lire (also: lyuer, lyuoers, lyuour) : Flesh.
Loches - loaches, looches, a freshwater fish similar to a catfish. Loach. A type of freshwater fish.
Lopstere - lobster.
Lordys - lord's. "Gode lordys mete" means "food fit for a lord."
Lory - a corruption of a word that is now "larded" and meant "with other things added."
loseyns (also: losyns, lozeyns) : Lozenges. Pasta cut into diamond shapes.
Losinges - long thin strips.
Luce - a full-grown pike (fish).
lucys (also: luce) : Pike. A type of freshwater fish.
Lumbarde - of Lombardy.
Lust - wish.
Ly; Lye - allay; see A-lay.
Lycoure; Lycowr; Lykoure - liquor.
Lydde - lid, top crust.
lye (also: alay, lyes) : To mix with. Similar to temper. [FMM: In Ancient Cookery word is used with eggs and with amidon when thickening a sauce. Also see lyour]
lyed (also: alayed) : To mix with. Similar to temper.
Lyid - allayed; seasoned.
Lykey - like.
lyng : Cod (Gadus morhua).
lyour (also: lyre, layour, lyoure, liour, lyer) - A thickening for sauces, soups, stews, etc.; also, a thickened sauce
Lyte - little.
Lyuer - liver. Plural: lyuers, lyuerys.

macis (also: macys) : Mace.
macrows : Macaroni or some similar form of pasta.
malves (also: malwys) : Mallow (Althaea officinalis).
Malmens - minced; teased small.
manchet – a wheat bread often served for lords of the manor
Marbyl(le) - marbled; varigated in color.
marchannt (also: marchant, powder marchant) : A pre-prepared mixture of spices. Possibly strong as it is used by one recipe in place of pepper.
Marew; Marow; Marw; Marwe; Mary - marrow.
maribones : Marrow bones.
marwe : Marrow.
Maumenye - minced.
maunger (also: blanc manger) : A dish usually made of rice and minced chicken.
Mawe - stomach. Plural: mawys.
mawmenee (also: mammenye, manmene, maumenee, mawmenny, mawmenye) : Minced chicken with a sauce made of wine or almond milk.
maziozame : Marjoram.
meddle (also: medel, medle, mell) : Mix.
mede : Mead (honey wine).
Medel; Medle; Melle - mix.
medylde : Mixed.
Mene - this translates as "mean," but the meaning is actually "half-way between."
menge (also: mung, myng) : Mix.
Merow; Merw - marrow.
Mery-bonys - marrow bones.
messe : Serve.
Messe it forth - serve it.
Mete - meat, but not necessarily flesh (nut meat, for example); also means meal or dinner.
mice (also: myce, myse) : Minced.
Mille - mix.
millewell : A kind of fish, probably cod (Gadus morhua).
Milwel - mulvel (fish).
moilles : Moistened. (from French)
morat – mulberry juice mixed with honey
mortrewes : Morsels. A dish of pounded meat.
Morwe - morrow, the next day.
Mossellys - morsels.
Most - must.
Motoun; Motton - mutton.
mountance : Amount.
Mowþe - mouth.
Moyle - soft.
mugadez (also: noiez mugadez) : Nutmeg.
murreye : A dish made using mulberries, or colored a dark red like mulberries.
muscadine – a sweet wine, popular in medieval times
Muse - mousse.
mycd (also: mycyd, myid) : Minced.
Myce(d) - minced.
Mylke of Almaudys - almond milk.
myltes (also: milts) : Spleens.
mylwell : A kind of fish, probably cod (Gadus morhua).
Myntes - mint leaves.
Myt(e) - might; mayest.
Mythty - strong, mighty.
Mythyt - strong, mighty.

Namely - especially.
Nauell - navel.
neme (also: nym, nyme) : Take. (from German)
neres (also: nerys) : A part of an animal. Austin gives this as "ears", though it may be a transcription or copy error for the French term "nerfs"
Nesh; Nessh; Nesshe; Neysshe - soft.
nessher : Softer.
Neþer - nether, lower.
neyshe : Soft.
Noght; Not - not.
noiez (also: noiez mugadez) : Nutmeg.
nombles (also: noumbles, numbles) : Internal organs (e.g. kidneys).
nost : Kiln.
Notemygge - nutmegs.
Noteye - nutty.
Noþer - nor.
Notys - nuts.
noyre : Black. (from French)
Nygh - near; nigh.
Nyt - night(s).
Nym(e) - take.

O - out of.
Obleies; Oblye - obleys, sacramental wafers.
obleys : Wafers (e.g. sacramental wafers).
ochepot (also: hoggepot) : A stew made with pieces of meat (usually goose), onions, and herbs.
Of - of; off.
Offall - parts of the meat carcass generally discarded. Most often this referred specifically to the organ meats, but very rarely could also mean flesh meat as well. The offal also included the head, feet, & giblets.
Oftor - more often.
Oille de oliue - olive oil.
Olde - old.
On - in; on; one.
Ondo - undo.
One - once.
Oneliche - into single or small pieces.
Onoward - above, on top of a prepared dish.
Onys - once.
Ooþerdele - the rest.
Ope - cut open.
Or - ere, till, before.
Orage - orach, a leafy plant. Gerard reported it was generally eaten boiled. Orach (Atriplex hortensis). An annual plant grown for its leaves.
Oþe - in the.
Oþer; Oþur - other, or else, or.
Otemele; Ote-mele - oatmeal.
Otyn - oaten.
Ouer-cast; Ouer-caste - turn over.
Ouer eve - over night.
Ouere-couer - cover over.
Oueretwarde - crossways, across.
Ouernyth - over night.
Ouer-renne - overrun, run over.
Ouerstepid - well cooked, or overcooked.
Ouerþwart - across.
Ouer-wewyd - too wet, washed.
Ouer-wose - washed over.
Ouwher - anywhere.
Ovenne - oven.
Ovyn; Ovynne - oven
Owrys - hours.
Oygnons; Oyngnons - onions.
Oynons; Oynonys; Oynouns; Oyenons - onions
Oyle - oil.
Oystres; Oystrys - oysters.

Paast(e) - pastry.
pacience : Patience (Rumex alpinus), also known as Monk's Rhubarb or Passion's Dock.
pandemayn (also: payndemayn) : Fine white bread. (from French)
paradys (also: grayne de paradys) : Grains of Paradise (Aframomum melegueta), also known as Guinea pepper or Melegueta pepper. A small, hard seed with a flavor between ginger and pepper.
Pare - parings.
Pare - Paris.
Parise - see Granys of Parise.
Party(e) - part; portion.
Parys - the herb Paris, also called "true-love."
pasternaks (also: pasturnakes) : Root vegetables, namely carrots and parsnips.
payn : Bread. (from French)
Paynemayn; Paynmain - corruption of Old French pain demaine: bread of the manor, lordly bread, the finest white bread.
pecher : Pitcher.
Peiouns, peions- pigeons.
Pele - a baker's peel, the long pole with a shovel-like end used for putting bread loaves into and out of ovens. For an illustration of a pele at work, see: Bakers at work
peleter (also: pellydore) : Pellitory (Anacyclus pyrethrum). An herb with a hot, spicy flavor. Also called Spanish Chamomile and Mount Atlas daisy.
Peletre - pellitory (thyme).
Pelettys - pellets.
pellet (also spelled pelot, pelet, pellet, pelat, pilote, pilet, pilette) : a spherical or circular object, a gob, lump, or piece; a meatball or other food prepared in the shape of a ball

1381, Pegge Cook.Recipes p. 96 Nym wytys of eyryn and knede it wyth flour and mak smal pelotys and fry hem. p. 106 For to mak Pommedorry: Tak Buff and hewe yt smal. . and mak pelotys of the Buf, and wan the water and the pelots ys wel yboyled. . kele yt and put yt on a broche and rostwt yt.

1399 Form Cury p. 55 For to make Flaumpeyns. . penne take blank sugar, eyren, & flour & make a past with a roller. . penne make perof smale pelettes and fry hem broun in clene grece & set hen asyde.

Arun.Cook.Recipes 453 And of the stuffure make smale pelettes, and cast in the panne.

Hrl.Cook,Bk(1): Pome-Garnez

Noble.Book 25 Take felletes of pork. . well betten in a mortair. . with egges. . and mak ther of small pilotes. 46 Ye may grind thes [fritters]. . and ye will tak pork sodden tender and grind therin and mak pilottes as gret as an egge; that is called fritture lombard. 92 To mak another stewed lombard. . mak it in pilottes as gret as plomes

Pelys - of the peel: see Pele.
Peny - penny; a "peny brede" (a penny's breadth), the thickness of a penny, was a form of measurement.
Pepyn - the sprouting part of a pea. Pea (as opposed to the pea pod).
Peraise - Paris.
Perbuille - parboil.
Perchys - perch (fish).
Pere - pear; Pere Wardonys - Warden pears.
Pernollys - loaves.
Perpir - pepper.
pertryche : Partridge.
Pery - pears.
Perys - pears.
peskodde : Pea pods.
peson (also: pesoun, pisyn) : Peas.
Pesyn - peas (dried).
Peuerade (pevorat) - pepper sauce.
Pike - (verb) pick; (noun) pike (fish).
Piper - pepper.
plaise (also: plays) : Plaice (Pleuronectes platessa). A flat fish that lives on the sandy bottom of the ocean.
Plante - stick; pit.
Plays - plaice (fish).
Plom - plump.
Plouer; Plouere - pulver. Plover.
Poche - poach.
Polettys - pullets.
Pome-garnad - pomegranate.
pomme (also: pommys) : Apples. (from French)
pommedorry : Golden apples. (from French)
Pommys; Pompys - meatballs.
posnet (also: possynet) : A small pot.
Potage; Pottage - a soup or a thick blended dish. A soup or stew.
Pott; Potte - pot.
Pottel - pottle (two quarts).
Pouder; Poudere; Poudre; Powper - powder; often used as a term for spice.
Poumes; Pumpes - meatballs.
Pounde - pound; pounded.
Pour - for.
Powajes - porridge.
powche : Stomach.
powdred beef : spiced beef
Poynant; Poynaunt - piquant with vinegar or other sour flavoring.
Poynte - (verb) sharpen (the taste); (noun) point: "in all poyntes" means "in every respect."
Prik; Prycke - skewer.
Prune - prunes.
Pryk(ke) - prick.
Pul; Pull; Pulle - pluck.
Pumpes - meatballs.
Pur - for.
purdew : Lost. (from French)
Purpays; Purpaysse - porpoise.
purslarye : Purslane (Portulaca oleracea). Aso known as Pigweed.
Pye - pies.
Pyke - pick.
Pylle - peel.
Pyn - peg.
pynade : A candy made with pine nuts, similar to peanut brittle.
Pyne; Pynes; Pynys - pinenuts; sometimes pepper pines (whole peppercorns).

qibibus (also: quibibz, quybibes) : Cubebs (Piper cubeba). A type of pepper with a citrus-like scent. Also called Tailed Pepper.
Quantite - quantity.
Quart; Quarte - quart.
Quarter; Quarteren - quart.
Quarter - cut in quarters.
Quarter - the fore quarter of an animal.
Quarterys - fore quarters.
Quartes - quarters.
Quartroun - quarter.
Quayle - curdle.
Quayle - shake.
Quest - crush.
queyntlich : Carefully.
Quibbes; Quibibes; Quybibe; Quybibes; Quybibys; Quybybis - cubebs, a spice related to pepper.
quince (also: quynce) : A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).
Quyk - quick, alive.
Quynces; Quyncis; Quyncys; Quynes - quinces.
Quyschons - cushions, buttocks.
Qwen - when.
Qwhey - whey.
Qwyt; Qwyte - white. Same as the word wyt.

rales (rails) : A wetland bird of the genus Rallus.
ransched : Rinsed.
rapes (also: rapus) : Turnips.
raston : A sort of tart made by stuffing bread with butter and breadcrumbs.
rawnes : Fish roe.
Rede - red.
Reke - reek (heat over coals).
Ren(ne) - run.
Rennyn(g) - running, runny.
Resons; Reysons; Reysyns - raisins.
restyn (also: restyng) : Turning rancid.
rether : Ox.
Rew - row.
Rezge - ray (fish).
riall : Royal.
Rit so - right so, i.e. another way of doing it.
Rissheshewes; Risshews; Risshshewes - rissoles.
roches : Roach (Rutilus rutilus). A freshwater fish.
Roddys ende - the end of a stick or rod.
roo : Roe Deer (Capreolus capreolus).
roppis : Intestines.
Rosty - roast.
Rosys - roses.
Rous - ruddy.
Rove - roof.
Roysonys - raisins.
ruayn : A semi-soft cheese made in autumn. Possibly similar to Pont-l'Évêque.
Ryal; Ryalle - royal, as in fit for a king.
rynysshe wyne : Rhine wine.
rysshews : Small fried pies filled with dried fruits.
Ryt - right.
Ryse - raise.
Ryth - right.

Saake - sauce.
sachel (n.(1)) Also sachelle, satchel, sac(c)le, sechel(le, cachel, cechel(le

From Old French, sachel, sacel & L sac(c)ellus. (a) A small bag, sack, satchel; a wallet, purse; (b) fig. the belly; (c) med. a small bag used as a support or for a binding.

sacheus (n.) Also sachus, sacuis. [ OF sacheaus, saceaus, pl. of sachel.] A culinary dish made in and shaped like satchels.
sack – a type of fortified wine
sak (n.) Also sak(k)e, sac(e, sack(e, sauke, sach(e & (rare) sāk, sāc & sek(ke, seke, sec(k(e, cek(e, sech, (K) zech(e; pl. sakkes, etc. & sekces, sak(ke, sac, sact.

From OE (cp. WS sacc, Merc. sec, OK sæc) & OE sæcc sackcloth & ON (cp. OI sekkr) & OF sac, sach & L saccus. (a) A sack, bag; also fig.; ~ and ston, completely; (b) a sack for grain or flour; (c) a sack for money or valuables; also, a purse; (d) cook. a sack or bag used in kneading dough; pl. a culinary dish made in and shaped like sacks [cp. sacheus n.]; (e) a receptacle for food on a journey, scrip

salwar : A type or grade of salmon. May be related to "calver" salmon which is freshly caught and cleaned, or "salar" salmon which is young.
sanap – overcloth used to cover the white cloth on a banquet table
sandres (also: saunders, saundres) : Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
sapheron : Saffron.
Saue - save; except.
Sauerey - savory.
Saunderys; Saundres; Sawnderys; Sawndres - sandalwood spice.
Schale; Schulle - shell.
Schap - shape.
schevres : Slivers.
Schoppe - chop.
Schouyl - shovel.
Schullys - shells or pieces of shells.
schyconys : Chickens.
Screde - fragment; to fragment, i.e. to cut, divide, separate, make into pieces, etc.
seeth (also: seth, sethith) : Boil.

In early Middle English (ME), the most common cooking verb was séoðan, meaning to boil or make an infusion or decoction of something through boiling (OED, cf. SEETHE, v.). The verb is originally derived from the now obscure noun seath (OED cf. SEATH) the fire pit on which a bed of stones were placed for cooking without fireproof utensils. The sense of séoðan was repeated in various synonyms: sode (to boil the salt out of), zeoþ (to simmer or boil), and boillam (to boil). Sode and zeoþ are both derivatives of the OE strong verb séaðan. In Middle English, the verb became weak and conjugates according to the OE past tense, seeth. Boil was borrowed from Old French into early Middle English. French synonyms were often considered more prestigious than their English counterparts, and so in Present-Day English, we no longer describe bubbling, hot water as seething. It is important to recognize that in the recipe for Garbage, the term boyle is used, not seethe, indicating that by the 15th century, the French loanwords were in frequent use.

Sefe - sieve.
Selue - self.
Sene; Seyn - visible, seen.
serge : Sift.
Serue - serve.
Seruyst(e) - servest.
Seth; Sethe; Seþe - seethe, boil, cook.
sethyng : Boiling.
Seþin - boiled; boiling.
Sew(e) - sew, a Middle English word referring to a broth or liquid ranging from juice through gravy to stew. Stew or broth.
sewer – a servant who would serve at a medieval table
Shere - cut.
Sith - seethe, boil, cook.
Skluce; Schlus - resulting mixture; end product.
sklyse : A paddle or spatula.
Skore - scour.
skyrwates (also: skyrwater) : Skirret (Sium sisarum). A root vegetable, also known as a water parsnip.
Slake - lukewarm.
Sle(e) - slay.
Slepyr - slippery.
Smyte - chop.
Snyte - snipe.
Sode (also: soden, sodyn) - boiled; soaked (the salt out).
soler : Cellar.
somdel (also: sumdell) : Somewhat, some part.
Soperys - suppers.
Soppes; Soppis; Soppys - sops, pieces of bread "sopped" in roast drippings, broth, wine, & juices of any kind. Sops. A dish consisting of a soup or broth poured over a slice of toasted bread.
sorcell : Teal, or Common Teal (Anas crecca).
Sothe; Soþe; Soþin; Sothyn - boiled, cokked.
Soundys - sounds, the swimming bladders of codfish or plaice.
southrenwode : Southernwood (Artemisia abrotanum). A vlose relative of wormwood and mugwort.
sowpes (also: sowpys) : Sops. A dish consisting of a soup or broth poured over a slice of toasted bread.
Span - the width of a spread hand.
spartle – wooden stick for stirring pottage whilst cooking
spykenard : Spikenard (Nardostachys grandiflora). A flowering member of the Valerian family.
Spyneye - thorny, spiney.
Spyte - spit, for roasting.
Stampe - grind.
Steke - stick.
Stere - stir.
Stoding; Stondyng; Stondynge - standing; stiff enough to stand up in the pot or plate.
Stokefysshe; Stokfysshe - stockfish, usually salted and dried codfish. Dried fish, usually cod.
stondyng : Extremely thick. Thicker than chargeant.
Stone wil by clowes, and by sugre - has enough cloves and sugar.
Stoppe - stuff; seal.
storion : Sturgeon.
Straw; Strawe - strew; sprinkle; scatter.
Stryke - scrape.
Stuf - previously mentioned ingredients.
Stuffe of þe Porke - the pork part of the recipe.
Stuffur - ingredients used for stuffing.
Sture; Styre; Styrre - stir.
Sumdele; Sum-what; Sumwhat - somewhat.
Svette; Swette - suet.
sweng (also: sweyng, swyng) : Stir vigorously. Whisk.
Swenge - stir or beat.
swerde : Rind or skin.
Swete - sweet; also means suet.
Swynys - swine's.
swythe : Quickly.
Sylt - salt.
Syluer - silver.
synamoun : Cinnamon (Cinnamomum zeylanicum). Possibly cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States) as well.
Syth - great deal.

Tage - take.
Tayle - vent.
Taylid - cut up.
Tele - teal.
Temper; Tempere - mix; season. To mix, usually combining dry and liquid ingredients. Temper has connotations of balancing as well.
tenches : Tench (Tinca tinca). A common freshwater fish of Europe.
Tenchys - tench (fish).
Tese - shred small (tease).
Tesyd - shredded small.
Thorgh - through.
Throte boll - gullet; Adam's apple.
Thyn; Thyne - thine; as an adjective, it means "thin."
Tobrest - burst.
To-broke - broken.
To-choppe - chop together.
To-choppyd - chopped together.
To-falle - disintegrate; fall together.
Tolle; Toyle - rub.
Toenst - against.
tourte – a bread containing husk as well as flour
trap : A plate or pan for making pies.
Trappe - a type of pan.
Trayne; Treyne - train, a series of connected things.
Tre(en) - wood(en).
trenchours (trenchers) : Rectangular "plates" made from flat, three-day-old loaves of bread.
Trounde - trundle; a round shape.
turbut : Turbot (Scophthalmus maximus). A large, flat saltwater fish.
turnesole : A number of plants of the genus Heliotropium, used to produce red, purple, or blue colors.
Try(id) - separated; sifted.

Middle English letter Þ (called "thorn" and usually pronounced as "th")

þin(e) - thine.
þinne - thin.
þorw; þorwe - through.
þrifti - not too strong.
þurgh; þurw; þurwe; þur - through.
þwerte - athwart, across the grain.

Uat - fat
Unc; Unce - ounce.
uergis : Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
Upsodoun - upside-down.
urchoun : Hedgehog.
Utter - outer.

various (also: vergeous, veriaws, verions, verious) : Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
Ventys - vents.
verde : Green. (from French)
Vergeous; Verious; Veriows - verjuice.
Vernage - a strong kind of wine. A sweet, Italian wine.
Vert - green.
veruayn : Vervain (Verbena officinalis).
Veselle - vessel.
Viaundes - (also: vyande) : Meat. (from French)
Vnneþe - underneath; bottom.
Vpperyt - upright.
Vyne - wine.
Vyolette - violet.

waffres (also: wafrouns) : Wafers.
Walkys - whelks.
Wardones; Wardons, Wardonys; Wardouns - Warden pears.
Wasche; Wassh - wash; washed.
Wasshem - wash them.
Wast away - boil down too much.
wastel (also: wastilbrede, wastelys) : A loaf of fine white bread.
Watteryd - watered, soaked to get the salt out.
Waysshe - wash.
Wesing; Wesyng - weasand, the windpipe.
Wessell - vessel.
Wete - wet.
Wex(e) - wax; become. Wax (increase).
Wheder; Wheþer - whichever.
Whess - wash.
Wheterydoun - a course sifter for separating grains from chaff.
Wil - well; wilt.
With-alle - likewise.
wodecok : Woodcock (Scolopax rusticola).
Woldiste - wouldest.
Wel; Wole; Woll; Wolle; Wolt - will; can.
Wollen - woolen.
Wombe - womb; stomach; any cavity of the body that contains something.
wortes : Greens. Any number of leafy herbs.
wose : Juice.
Wyl - well; awhile; will.
wyneger : Vinegar.

Y-bake; Y-baken - baked.
Y-blaunchyd - blaunched.
Y-bontyd - bunted, sifted.
Y-bounde - stiff.
Y-boylid; Y-boylyd - boiled.
Y-braid; Y-brayd - brayed, pounded.
Y-broylid - broiled.
Ybrulyd - broiled.
Y-choppid - chopped.
Y-couched; Y-chowchyd - laid; laid out.
Y-clepid - called.
Y-closyd - closed (of a pie).
Y-corven - cut.
Y-coryd - cored.
Y-cutte - cut.
Y-dicyd - diced, cut into small cubes.
Y-draw - drawn, drawn through a strainer.

A common technique in medieval European recipes is to pass ingredients through a strainer. We (from David Friedman) generally follow the recipe the first time but thereafter, and especially when preparing large quantities, substitute a food processor. Another alternative that works quite well is to use a potato ricer— a sort of plunger/strainer combination.

Y-dressid - dressed for table.
Y-farsyd - stuffed.
Y-fastenyd - fastened.
Y-gratyd - grated.
Y-grounde - ground.
Y-hackyd - chopped.
Y-harded; Y-hardid - hardened.
Y-hole - whole; all in one piece. This may also mean uncut, with the bones or stones in; also skinned or hulled.
Y-kremyd - crimmed, crumbled.
Y-kyt - cut.
Y-liche moche - a like much, or quantity.
Y-parede - pared.
Y-peyntid - painted.
Y-schredyd; Y-scredde - shredded.
Y-sode; Ysoden; Y-sope; Y-sothe - boiled; soaked; sodden.
Y-stampyd - ground; mashed.
Y-stekyd; Y-stykyd - stuck.
Y-straynid - rubbed through a strainer.

A common technique in medieval European recipes is to pass ingredients through a strainer. We (from David Friedman) generally follow the recipe the first time but thereafter, and especially when preparing large quantities, substitute a food processor. Another alternative that works quite well is to use a potato ricer— a sort of plunger/strainer combination.

Y-stwyde; Y-stywyd - stewed.
Y-swonge - beaten.
Y-tallyd - cut up.
Y-tryid - separated.
Y-wasshe - washed.
Y-wateryd - soaked (the salt out).
Y-wette - wetted.
Y-wreten - written.
Y-wronge - wrung.
ybake : Baked.
yboiled : Boiled.
ybrayed : Ground.
ybroke : Broken.
ybrulyd : Broiled.
ycolouryt (also: ycolowrd) : Colored.
ycuver : Covered.
ydo : Done (added).
ydraw : Drawn, pulled apart.
ydyced : Diced.
Yeest - yeast.
Yerth - earth or earthenware.
Yevyn - evenly.
yfarced : Stuffed. (from French)
Yfere; Y-fere - together.
yfoundred (also: yfoundyt) : Melted. (from French)
ygrounden : Ground.
Yheled; Y-helid; Y-helyd - covered; in the case of pies, it refers to a top crust.
yleesshed : Sliced.
ymber day : Ember day. One of the fasting days of the Christian calendar
Ymbre Day - ember day, one of the fasting days which mark the four seasons of the Christian year. Dairy goods were permitted on fast days days out of Lent at this time.
ymyed : Minced.
Ynogh; Ynouh; Y-now; Ynowe - enough; done; suitable.
Yoyse - juice.
ypocras : Hyppocras. A sweet, spiced wine, or the spice mixture used to make it.
ypylled : Peeled.
Yrchons; Yrchouns - urchins; hedgehogs; porcupines. So called from being made bristly with almonds.
Yren - iron.
yren : Eggs. (from German). Also sometimes iron - as in "Take a shouell of yren ...".
Yrth - earth or earthenware.
Ys - is.
ysode (also: ysodyn) : Boiled.
ysop : Hyssop (Hyssopus officinalis). A member of the mint family.
Ysop(e) - hyssop.
yswengyd (also: yswonge) : Whisked
Yt - it.

Zeoþ, Zeoþen - simmer, boil. Same as the words seþe and seþen.
Zesy - yeast.
Zolkys - yolks.
Zunne - sun. Same as the words sonne & sunne.